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"2 p Ib rta Sugar 1% cup cream
% cup honey ' 4 cup butter ,
Boil until it forms a soft ball inl cold water. Beat until

creamy. Pour onto buttered pan, and cut in squares when

cold, or drop from teaspoon-onto greased pan.
: ~—Above by Hesperia Lee Aylesworth, B.Sc.

DIVINITY
; We
t 2 cups Alberta Sugar 1 cup chopped nuts
%4 cup hot water Y2 cup of corn syrup

White of 1 egg
‘ Boil the sugar, syrup and water together until it forms a
solid ball in cold water. Pour the hot syrup very slowly over
the whites (beaten stiff), and beat until thick enough to
spread. When cool cut into squares; or it may be dropped
from the spoon on to oil paper. % cup fruits or cocoanut
may be added if desired. ,

COCOANUT BARS

2 cups Alberta Sugar 1 teaspoon syrup
1% cup milk % cup butter
‘ Y% teaspoon cream tartar r

Cook until it forms a firm ball in cold .water; remove from
the fire and let it cool; when cool, add 1 ‘teaspoon almond ex-
tract and) 1 cup cocoanut; beat until creamy, then mold and cu :
into bars. eS

PEANUT BRITTLE ”

. Four cups of sugar, Alberta Granulated, 1 cup Lily White
Syrup, 4 cups of raw peanuts, 1 tablespoon of butter, 1 tea-
spoon and a half of salt, 4% cup water. Put all together into
kettle and boil to 290 degrees, or until cracks when tried in
old water. Remove from stove at once, and add 1% tea-
ons baking soda, push gently and pour out on a well-but-
d slab and mark immediately.

CHOCOLATE CHIPS

One-quarter cup best. butter, 1 cup Lily White Syrup or
glucose, 4 cups Alberta Granulated Stgar, % te on salt.:
Put all together into kettle and boil to 290 degrees, or crack
when tried in cold water. Remove from stove and add 0
teaspoon soda. Push gently and pour on well-buttered slab.
- Mark immediately in oblong pieces, and, when cold, dip
bitter-sweet chocolate. —Above by Mrs. Wm. W. Wilso
‘ = Zo Se. =